Tuesday, May 2, 2017

MUDDIPALYA/SPINACH DAL

Muddipalya

A exemplary North Karnataka side dish .."Muddipalya".. also known as "Pappu" in Andhra..a very common dish in Brahmin Cuisine too.. Made of Fresh Spinach
or Fenugreek leaves, with cooked lentils and few spices like peppercorns and green chillies etc..to be served with hot rice..yumm!my favorite too.



1CupToor Dal
A bunch finely chopped Fresh Spinach Leaves
6 green chillies
1/2 teaspoon jeera/cumin seeds
1/2 teaspoon pepper
1 Tbsp of coconut powder
Handful of coriander leaves
1 teaspoon mustard seeds
1 teaspoon turmeric powder
A generous pinch of asafoetida
2 teaspoons oil
Tamarind paste
Salt to taste.

Pressure cook the Dal with medium water,pinch of turmeric and little oil for 2 whistles​.
Grind green chillies, coconut powder,jeera, pepper and coriander leaves to a paste.
To a heated pan,add oil, crackle mustard seeds,curry leaves and hing.Add washed spinach leaves,cook for few minutes.
To this,add cooked Dal, grinded paste,salt , turmeric and tamarind paste..mix well,add very little water if needed..
Served with hot rice, rotis,etc.


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